SOLUTIONS TO EXERCISES, LESSON 3
Color changes. Red, pink, chocolate brown, yellowish green, black, or brown.
Odor changes. Wet dog, wet hair, dishraggy, fruity, hydrogen sulfide, ammonia,
yeasty, sweet, brine-like, fecal, milky, soapy, putrid, sour, musty, or muddy.
Changes in texture. Jellylike, turbid, honeycombed, soft, bubbly, foamy, or slimy.
a. taste the product.
b. contact the veterinary officer.
Blood (figure 3-1)
Honeycombing is a deteriorative condition caused by gas-forming bacteria present
prior to canning of the tuna. It is evidenced by small, pitted holes in the surface
flesh, which may extend through two or more layers. A sharp taste can also be
detected. (para 3-2i)
Green-gilled oysters result from the accumulation in the gills and mantle of a
bluish or greenish pigment derived from certain types of diatoms. (para 3-2k)